Wanted an Oregon wine that tastes like a Burgundy.

WINE TALK
61

It could be your stuff too, but I don’t think it’s my stuff.

62

This is very true. I love Oregon Pinot (enjoyed the fantastic '15 Whistling Ridge PN this weekend, Marcus) but I’ve stopped trying to substitute it for red Burgundy. Red Burgundy is just so singular in my opinion. Not always better but always Burgundy.

On the other hand, Oregon Chardonnay has mostly replaced my white Burgundy buying because it scratches that itch for me. I also love to support good people like Marcus and Ken and Erica at Walter Scott, among others.

63

You are not a secret…probably not me either.

But now that you mention it, I opened a 2013 Old Farm a week ago and it was lovely. Old world tobacco leaf, loamy earth, and darker fruit. Lovely wine.

64

Thank you for all the suggestions.


It is really hard to define what I am looking for, and I may end up getting a few more and tasting with my wine friends. So all these suggestions are great.

I did check many of them, and found a few with alcohol levels of over 14%. Knowing nothing of the wines, but my normal is 13.5% or less, so I would probably other things bring equal, go for those with lower alcohol.

65

Mark,

You may want to look at vintage AND producer as 2007, 2011 and 2017 produced more wines on the red fruit spectrum and lower average alc %.

66

Hmm…more to explore. Not finding much online though.

67

Mark, my assumption was that you are looking for Oregon wines that might have more acid, earth and elegance as opposed to something that tastes exactly like Burgundy. We know that isn’t totally possible, or even desirable, in my mind. I like more European-styled wines, but don’t think OR wines should taste exactly like Burgundy. I like the purity of pretty fruit that Oregon can achieve, but too many producers overlook this in favor of ripeness and lots of new wood. As others have mentioned, Cameron wines (both red and white) really have good structure and earthiness, and I like a lot of the wines that Vincent, Goodfellow, Walter Scott, and Crowley are making. White Rose also makes some really nice wines from their estate, but I wish they were cheaper. I haven’t tried it for a few vintages, but Belle Pente’s Murto Vineyard used to be a favorite, and if you can find older vintages, I also think Evesham Wood and Eyrie totally fit the bill, but I think both styles have changed a touch due to ownership/winemaker changes.

68

Thanks everybody. This has been fun.

I talked to Marcus Goodfellow, and left it in his hands, and he will be sending me a selection of four wines, three Pinots and one Chardonnay. I had a great time talking to him, and really looking forward to tasting the wines.

Thank you all again.

69

I want to thank Mark for his efforts to pay back Oregon for sending the medical equipment to NY.

70

Mark G knows what Burgundy taste like, unlike MANY people who describe New World pinots as “Burgundian.”

71

The man knows his sh!t, even more informative if you taste with him in person. Highly recommended! Enjoy the wines Mark.

RT

72

As I stated above, my question wasn’t about Mark’s experience, but rather to solicit information for the rest of us to give better recommendations. In any event, he seems to have gotten good information in a much better manner than virtual guessing.

73

Looking forward to buying the ‘Golodetz Burgundy Selection’ on the Goodfellow Quarantine Relief forum.

74

Plus 1

It was such a pleasure talking to him today.

75

I have a ton of respect for the OP and appreciate the thought behind the question, but I agree the question just needs to be tweaked.
It ought to be “If I primarily like Burgundy from these producers _____, ______, ______. which Oregon wines are likely to satisfy me as rather good?”
Saying that a non-Burgundian wine tastes “Burgundian” is tired and meaningless. It’s like saying a certain dish is “tasty” or that a certain audio system is “musical”. All it means is “good”.
Saying that a particular Oregon wine is a “dead ringer for a 2015 Dujac V-R Malconsorts” is to mimic Robert Parker’s near-complete blindness to Burgundy.
The few times I have thought that an Oregon pinot reminded me of a Burg, it was because their was a particular strong character trait that can also be found in certain Burgs. The reductive funky character of many Cameron’s combined with the recessed fruit is one example. The phenomenon of shared character traits that stand out in the wine is not equivalent to being the same or even similar.
Mark-if you pick up an aged Brick House Le Dijonnaise (or buy and put away for seven to ten years), you will likely be happy. If you find an older bottle of Evesham Wood Cuvee J, you will likely be happy.
Evesham Wood also used to produce a Seven Springs bottling that I think would impress you. And Jim Anderson’s Etzel Blocks are my single favorite.

76

There have been a lot of thoughtful responses, many asking me to define what I meant in my original post. The “tastes like Burgundy” was a bit of a thoughtless throw away, and I am not surprised that some have asked me to be more specific.

So I will try and come up with something a little less lazy and thoughtless.

  1. The fruit should be identifiable as Pinot Noir, but not the only thing I smell and taste.

  2. Alcohol levels should be low, preferably no more than 13.5 and even better, 13

  3. The wine should be clear, and relatively light bodied and have a decent finish.

  4. The wine should be both complex and succulent.

  5. It should be capable of aging.

  6. Not a deal breaker, but terroir driven would be nice.

77

I’d recommend one of the Kelley Fox wines from Maresh Vineyards or an Arterberry-Maresh.

78

Call Marcus or Andy at Avalon Wine in Portland.

79

+1 for Arterberry-Maresh

80

Jeff at Woodard Wines in McMinnville has some on the shelves.


Disclaimer: he’s a customer of mine too.